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Brisbane City Council is committed to promoting safe food practices in order to support small businesses and protect the health of our city’s residents and visitors.

This video provides tips on how to:
•    keep your premises clean
•    clean and sanitise equipment, utensils and surfaces.

Tip 1: Use a dishwasher to sanitise cooking equipment and utensils.

Throw food scraps into the bin.

Rinse the dishes before placing them in a dishwasher.

Tip 2: Use a chemical sanitiser or bleach to sanitise utensils and cooking equipment, if you do not have a dishwasher or the items cannot fit in the dishwasher.

Pull apart equipment with small parts.

Rinse all parts.

Check instructions on diluting sanitiser.

Wash in soapy water.

Immerse equipment and utensils in sanitiser.

Allow to air dry.

Tip 3: Clean and sanitise all surfaces that come into contact with food.

Clean working surfaces.

Check instructions on diluting sanitiser.

Spray surfaces.

Follow instructions for air drying or rinsing off sanitiser.

Tip 4: Keep the premises clean to prevent cross-contamination and pests.

Use a cleaning schedule to keep track of tasks.

Walk around the business to check what items need cleaning and make notes accordingly.

Check hard-to-reach places.

Clean up spills straight away.

Use different cloths for cleaning different areas.

Managers should check if all cleaning tasks have been completed at the end of the day and make notes accordingly.

Give feedback to staff and provide more training if needed.

More information

To find out more, visit brisbane.qld.gov.au and search for Eat Safe Brisbane or call Council’s Business Hotline on 133 BNE (133 263), 24 hours a day, seven days a week.

Brisbane City Council is committed to promoting safe food practices in order to support small businesses and protect the health of our city’s residents and visitors.

This video provides tips on how you can prepare, process and serve safe food.

Tip 1: Prevent cross contamination and keep ingredients refrigerated until you are ready to use them.

Wash your hands thoroughly and dry with a paper towel before handling food.

Wash fruit and vegetables in the food preparation sink.

Use clean and sanitised equipment and utensils for preparing food.

When not in use, store food in the refrigerator or cold room.

Throw rubbish in the bin and place used equipment near the wash sink.

Use different chopping boards for different types of food.

If you notice a cracked egg, through the carton away.

Tip 2: Reheat food as quickly as possible, in the microwave, on the stove or in the oven. Small portions reheat quicker.

Always reheat small portions of food.

Tip 3: Cool cooked food as quickly as possible. Food must be cooled from 60 °C to 21 °C within two hours and then from 21 °C to 5 °C within a further four hours.

Transfer food to small, shallow containers.

Use a thermometer to check how fast your food is cooling in the cold room or refrigerator.

Record temperature checks in a cooling log.

More information

To find out more, visit brisbane.qld.gov.au and search for Eat Safe Brisbane or call Council’s Business Hotline on 133 BNE (133 263), 24 hours a day, seven days a week.

Brisbane City Council is committed to promoting safe food practices in order to support small businesses and protect the health of our city’s residents and visitors.

This video provides tips on how you can store food safely.

Tip 1: Store food:

• covered
• in food-grade containers
• off the floor
• away from chemicals.

Transfer contents from open tins or bags to food-grade containers.

Label food accordingly.

Store food away from chemicals and off the floor.

Tip 2: Store raw food separate from ready-to-eat food, such as salads and rice paper rolls. Place raw food on the lowest shelf.

Store ready-to-eat food above raw food in a cold room or a refrigerator.

Notify the manager if food is stored incorrectly.

Throw away food that may be contaminated.

Give feedback to staff and provide more training if required.

Tip 3: Store potentially hazardous food under temperature control, below 5 °C or above 60 °C to minimise the growth of bacteria that cause food poisoning.

Potentially hazardous foods include:

• meats or foods containing meat
• dairy products
• processed fruits and vegetables such as salads
• cooked rice
• eggs and other protein-rich foods, for example, omelettes and soy products.

Store potentially hazardous food in a cold room or a refrigerator.

Check food packaging for storage instructions.

Monitor the temperature of food in the cold room or refrigerator.

Report any issues to your manager.

If you are unsure how long the food has been in the danger zone (above 5 °C), throw it away to avoid food poisoning.

Arrange repair of equipment that is not working correctly.

More information

To find out more, visit brisbane.qld.gov.au and search for Eat Safe Brisbane or call Council’s Business Hotline on 133 BNE (133 263), 24 hours a day, seven days a week.

Brisbane City Council is committed to promoting safe food practices in order to support small businesses and protect the health of our city’s residents and visitors.

This video provides tips on how to:

• keep your premises clean and well maintained
• prevent pests.

Tip 1: Regularly walk around and check for:

• damage to the walls, floors, benches and equipment

• signs of pests.

Check for cleanliness and damage to walls, ceilings and equipment.

Look out for pests and signs of pests, such as cockroach, rat and mice droppings and cockroach eggs.

Look under equipment and in warm places and make notes accordingly.

Record maintenance issues so they can be fixed.

Check equipment and utensils for damage.

Throw away broken or cracked items.

Tip 2: Prevent pests from contaminating food by:

• keeping the outside and inside of the premises clean

• checking delivered food and packaging for signs of pests

• storing food in pest-proof containers.

When receiving food deliveries, check packaging for signs of pests.

Store contents of open bags in clearly-labelled pest-proof containers.

It’s important to keep the outside and inside of your premises clean.

Tip 3: Act immediately if you see signs of pests by arranging a licensed pest control operator to manage the issue. More regular treatments may be needed.

If you see signs of pests, report the issue to your manager.

Throw away any food that has come into contact with pests.

Clean and sanitise any equipment or surfaces that have come into
contact with pests.

Manager and staff should review the pest control schedule.

Call the pest control operator and arrange for treatment.

After treatment, check the premises again for any pest signs.

Provide training to employees about pests.

More information

To find out more, visit brisbane.qld.gov.au and search for Eat Safe Brisbane or call Council’s Business Hotline on 133 BNE (133 263), 24 hours a day, seven days a week.

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